Description
This Shrimp Pad Thai is a quick and flavorful Thai noodle dish made with tender shrimp, rice noodles, scrambled eggs, and a bold tamarind-based sauce. It’s a delicious weeknight dinner that brings the taste of Thai street food right to your kitchen.
Ingredients
Units
Scale
- For the Sauce:
- 3 tablespoons fish sauce
- 1 tablespoon soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons tamarind paste (or 1 tablespoon lime juice as a substitute)
- 1/2 teaspoon chili flakes (optional)
- For the Pad Thai:
- 8 oz flat rice noodles
- 1 tablespoon oil (vegetable or peanut oil)
- 2 garlic cloves, minced
- 8 oz shrimp, peeled and deveined
- 2 eggs, lightly beaten
- 1 cup bean sprouts
- 1/2 cup green onions, chopped
- 1/4 cup crushed peanuts
- Lime wedges and fresh cilantro, for garnish
Instructions
- Soak the Noodles:
- Soak rice noodles in warm water for 20–30 minutes, or until soft and pliable. Drain and set aside.
- Prepare the Sauce:
- In a small bowl, whisk together all sauce ingredients. Set aside.
- Cook the Shrimp:
- Heat oil in a large skillet or wok over medium-high heat. Add shrimp and cook for 2–3 minutes per side until pink and opaque. Remove and set aside.
- Scramble the Eggs:
- In the same pan, add a bit more oil if needed. Add garlic, sauté briefly, then pour in eggs. Scramble until just set.
- Combine:
- Add noodles to the pan along with the sauce. Toss to coat and cook for 2–3 minutes until heated through.
- Finish and Serve:
- Return shrimp to the pan, then add bean sprouts and green onions. Toss everything together. Serve hot, topped with peanuts, lime wedges, and cilantro.
Notes
- Adjust chili flakes to your heat preference.
- For a vegetarian version, use tofu and soy sauce instead of fish sauce.
- Tamarind paste is traditional but lime juice can work in a pinch.
Nutrition
- Calories: 480 kcal
- Sugar: 8g
- Sodium: 900mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 220mg
